Gluten-free Gourmand

I consider this one of my all-time best recipes.  It's gluten-free and dairy-free, and I could eat it all the time. Recipe for Lamb Pot Roast with Gluten-free Gravy: In a large heavy pot, heat: 2-3 Tbsp oil When oil is heated, brown in the pan: 1/2 lb carrots 1 lb potatoes 1 small onion, halved Remove these to a plate and set aside.  Add more oil to the pan if needed.  Add:   2 lbs lamb shanks, legs, or blade steaks Brown the lamb on all sides.  Add:   2 tsp coriander (preferably whole) 2 tsp cumin (preferably whole) 2 tsp black peppercorns Toast the spices for a moment, then add: 1 cup wine 2 cups chicken stock salt half the potatoes that you've browned Add water or more chicken stock if needed to bring the level of liquid up to an inch or so.  Reduce the heat to low and simmer for several hours, covered, turning the meat and potatoes occasionally to cook both sides.  When the meat is fork tende...

I haven't been blogging much because I haven't been eating a wide variety of food lately, or creating any new recipes; I've been on a food elimination diet.  It's an interesting challenge to come up with different meals with a limited number of ingredients.  I tend to do a lot of chicken and potatoes using the 450 degree oven approach.  I also try to explore different varieties of rice.  Tonight I had a great meal cooked really quickly and simply on the stove top. Lamb Chops with Bhutanese Rice Cook time: 20 minutes Serves: two Ingredients: 4 lamb chops olive oil salt pepper 1 head broccoli 1 C Bhutanese rice 1 cup water Put the water, the rice, and some salt in a small pan and bring to a boil.  Stir, cover, and reduce heat to simmer.  Cook 25 minutes or until all water is absorbed. While the rice is cooking, heat a large cast-iron skillet on medium-high.  Cut the broccoli into pieces.  Rinse, pat dry, oil and season the lamb cho...

Springtime is the season for Lamb.  It's tender and flavorful now, and because it's the right time of year you can sometimes find a bargain.  I got this lamb shoulder on sale for $4.49/lb at Whole Foods (it's usually at least $6.50).  I picked up the asparagus at the Portland Farmer's Market.  I wouldn't call it a bargain at $3/bunch, but there was plenty of asparagus in there and it was just how I like it: the stalks were thin and very fresh.  I only used about half the bunch for this dish.  The whole meal cost me about $4. I cook some variation of this meat-and-vegetable meal on a regular basis.  It takes about 10 minutes to cook, but if you have more time you might consider taking the lamb out of the fridge ahead of time to bring it up to room temperature before cooking.   This makes it easier to cook it medium-rare without getting a rare-rare spot around the bone.   Ingredients: Lamb shoulder steak Olive oil Salt Pepper Sag...